Chutney

Posted on October 10, 2013 by Mary Moore

 

Apple Date Chutney
Yields 4
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1/2 cup rice wine vinegar
  2. 1/2 cup (packed) golden brown sugar
  3. ½ medium sweet onion,
  4. 4 large Granny Smith apples, peeled, quartered, cored, cut into 1/2-inch dice
  5. 1/2 cup water
  6. 2 tablespoons minced peeled fresh ginger
  7. 2 teaspoons ground coriander
  8. 1 teaspoon ground cardamom
  9. 1 teaspoon salt
  10. 1 cinnamon stick, broken in half
  11. 1 teaspoon minced jalapeno
  12. 1 cup coarsely chopped pitted Medjool dates (about 7 ounces)
  13. 1/2 lemon, peeled, seeded and sectioned
Instructions
  1. Combine vinegar and brown sugar in heavy large saucepan.
  2. Bring to boil over medium heat, stirring until sugar dissolves.
  3. Add apples, 1/2 cup water, ginger, coriander, cardamom, salt, cinnamon stick, and jalapenos; bring to simmer over medium heat.
  4. Cover and simmer until apples are tender, about 10 minutes.
  5. Stir in dates and lemon sections.
  6. Transfer chutney to bowl and cool. Cover and refrigerate overnight.
Notes
  1. Can be prepared 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Angel Food

Posted on September 30, 2013 by Mary Moore
Mimi’s Angel Food Cake with Honey Greek Yogurt & Fresh Berries
Serves 6
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Prep Time
30 min
Cook Time
45 min
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
45 min
Total Time
2 hr 30 min
Ingredients
  1. Cake
  2. 1 ½ cups sugar
  3. 1 1/8 cup sifted cake flour
  4. ¼ tsp salt
  5. 10 - 12 large egg whites (about 1 ½ liquid cups)
  6. 1 ¼ tsp cream of tartar
  7. 1 tsp vanilla
  8. Topping
  9. 2 Cups Greek Yogurt (Plain)
  10. 1/4 Cup Honey
  11. 1 Orange (Zested)
  12. 1 Pint Fresh Berries
CAKE
  1. Preheat oven to 375*F.
  2. In a medium bowl combine ¾ cup of the sugar, the flour and the salt, and whisk to blend.
  3. In a large mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining ¾ cup of sugar, beating until very stiff peaks form when the beater is raised slowly.
  4. Add the vanilla to the egg white mixture. Gently sprinkle the flour mixture over the whites, in four additions, and fold in quickly but gently. After last addition, fold a few extra times to make sure it’s well blended but doesn’t have to be perfect.
  5. Pour batter into a 9” or 10” ungreased tube pan, drop the pan once on the counter to release any air bubbles. Bake 30 – 35 minutes for a 10” cake and 35 - 40 minutes for a 9” cake or until a cake tester comes out clean and the cake springs back when lightly pressed.
  6. Remove from oven, invert pan on a rack or suspended by the tube on a bottle and cool completely in the pan (1 - 1 1/2 hours).
  7. Loosen the sides and the middle with a metal spatula and remove the center core of the pan if a removable bottom pan or remove cake from solid pan. Invert onto a serving plate. Serve or wrap airtight.
TOPPING
  1. Mix yogurt, honey and orange zest until well blended.
  2. Rinse berries and pat them dry.
  3. Place a slice of Angel food cake on a dessert plate. Top it with a dollop of the honeyed yogurt and a scatter of fresh berries.
  4. Garnish with fresh mint if desired.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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